π‘ Cooks, All Other have a composite risk score of 50/100 (Frey-Osborne probability: 83%, GenAI exposure: 35/100). With 23,590 workers in the US, this occupation faces moderate but manageable AI pressure. Full occupation profile β
π― The Verdict
Possible. Significant task automation is underway β workers should actively upskill.
With 23,590 workers and a median wage of $36K,cooks, all other represent a significant portion of the US workforce. Their GenAI exposure index is 35%, meaning a minority of their core tasks overlap with current generative AI capabilities.
Risk Score
50/100
Employment
23,590
Median Wage
$36K
GenAI Exposure
35%
β οΈ Top Risk Factors
Robotic food delivery within establishments
Self-ordering kiosks and mobile app displacement
Automated dishwashing and kitchen cleaning systems
Automated food preparation and cooking robotics
π‘οΈ Tasks AI Can't Easily Replace
Managing chaotic high-volume service environments
Food presentation requiring artistic and tactile skill
Hospitality and personalized guest experiences
Adapting to real-time dietary and allergy requests
π Career Transition Paths
Related occupations with lower AI risk and high skills overlap:
Education Administrators, All Other
63% skills overlap Β· $89K median wage
Advertising, Marketing, Promotions, Public Relations, and Sales Managers
58% skills overlap Β· $145K median wage
Tour and Travel Guides
51% skills overlap Β· $37K median wage
β Frequently Asked Questions
Will AI completely replace cooks, all other?
Possible. Significant task automation is underway β workers should actively upskill.
What is the AI risk score for cooks, all other?
Cooks, All Other have a composite AI automation risk score of 50 out of 100, classified as "Elevated".
How many cooks, all other are there in the US?
There are approximately 23,590 cooks, all other employed in the United States.
What do cooks, all other earn?
The median annual wage for cooks, all other is $36K.
What skills should cooks, all other develop?
Focus on tasks AI can't easily replicate: managing chaotic high-volume service environments, food presentation requiring artistic and tactile skill, hospitality and personalized guest experiences, adapting to real-time dietary and allergy requests. These human-centric skills will become more valuable as routine tasks are automated.